Preheat the fan oven to 200°C (or a conventional oven to 220°C). Place a large baking tray inside to heat.

Combine the plain flour, wholemeal flour, and sea salt in the large mixing bowl. Stir in 5 tbsp olive oil until the mixture resembles crumbs.

Add the cold water and mix until a dough forms. Shape the dough into a ball.

Roll the dough between two sheets of baking parchment into a rough 30 cm circle. Keep the pastry on the bottom parchment sheet.

Add the artichoke hearts, coconut yoghurt, nutritional yeast, lemon zest, lemon juice, garlic clove, water, sea salt, and black pepper to the blender. Blend until completely smooth.

Quarter the fresh figs. Toss them with the maple syrup and balsamic vinegar.

Remove the top parchment sheet and spread the artichoke sauce over the pastry, leaving a 3 cm border. Arrange the coated figs and sliced shallots over the sauce.

Fold the pastry border over the filling and gently pinch the folds. Drizzle the filling and pastry with a little olive oil.

Season the galette with sea salt and black pepper. Transfer it, still on its parchment, onto the hot baking tray.

Bake for 45 minutes until the pastry is golden and the figs are sticky. Cool for 5 minutes before slicing.

Drizzle the filling with olive oil, brush a little over the pastry and season with salt and pepper.

Carefully transfer the galette, still on the baking parchment, onto the hot baking tray.

Bake for 45 minutes, until the pastry is golden and the figs are sticky.

Leave to cool for 5 minutes before slicing and serving.